Buttery Halibut with Capers and Sautéed Kale
Baked halibut neatly perched atop sauteed kale, topped with pine nuts and a dollop of dill dip.
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Cooking tools:
- Oven
- Skillet
- Baking dish
- Basting spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Spatula
- Tongs
- Citrus press
- Kitchen timer
- Serving platter
Ingredients
- 1 teaspoon oil
- 2 halibut fillets
- 6 tablespoons butter, melted
- 3 tablespoons chopped fresh parsley
- 1/2 cup capers
- 1 lemon, sliced
- 2 tablespoons coconut oil or any other oil
- 4 cloves garlic, smashed
- 2 small shallots, sliced thinly
- 5 ounces kale
- 4 ounces summer crisp lettuce (or other tender greens)
- 1/2 teaspoon Haddar Salt
- 1/2 cup pine nuts
- 1/2 tablespoon grated Parmesan cheese
- 1 and 1/2 cups sour cream
- 1 and 1/2 tablespoons Gefen Mustard
- 1 tablespoon Tuscanini Lemon Juice
- 1 and 1/2 tablespoons chopped dill
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